3. Meanwhile, remove pork from brine and pat it dry. Heat the remaining 2 tablespoons olive oil in a large skillet with an ovenproof handle. Brown the chops, 3 minutes on a side, or until golden. Transfer skillet to oven and cook the chops for 8 minutes or until a meat thermometer registers 150 degrees. Let them rest in a warm place for 10 minutes. Serve with the squash mixture (set aside 3 cups for the soup).